Bread looks like a bolete. Why?
My friend just sent me these pictures of her last bread. It looks funny and I hope it tastes well but I still wonder why it took that funny shape. Is underproofed or poorly shaped ?
Unfortunately, my friend doesn't have scales. She could only tell the recipe is about 40% medium rye, 40% white flour, 20% whole wheat. A kind of dough she makes usually but bakes in the bread machine.
So here the dough was made in the machine, proofed in sieve with floured cloth and than turned on a preheated teflon sheet (perforated pizza sheet).
Thanks for help